Grilled Salmon with Jalapeno & Lime Butter
This week we travel to Seattle, Washington. Seattle is the birthplace of Starbucks, Jimi Hendrix, grunge music, and much more. The climate is cold and rainy which may be the reason for the cities high coffee consumption. Being situated in the Pacific Northwest, Seattle also has a rich history of great fish. The Seattle fish scene is anchored by the Pike Place Market and the areas great seafood. So this week I took a spin on a great fish from Seattle, Salmon. I gave this fish a tropical Tampa feel to cut through all that rain and cold the Bucs will endure this weekend.
- 4 (5-6 oz) salmon steaks
- 1/4 cup vegetable oil
- 1/2 cup orange juice
- 4 tablespoons lime juice
- 1 tablespoon tequila
- 2 tablespoon grated lime zest
- 1 clove of garlic minced
- 1/4 teaspoon garlic salt
- 2 small jalapeno pepper (minced)
- 1 tablespoon lime juice
- ¼ cup unsalted butter at room temperature
In a bowl, stir together vegetable oil, orange juice, 3 tablespoons of the lime juice, tequila, 1 tablespoon lime zest, 1 minced jalapeno pepper, and 1 clove of garlic. Pour the mixture into a shallow baking dish, but reserve a small amount to use as a basting sauce. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently.
In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, the other jalapeno pepper, and 1 tablespoon lime zest. Cover the mixture and refrigerate.
After the salmon has marinated, preheat grill for medium heat. Lightly oil grill the grates and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with jalapeno butter, and serve.
*This recipe yields 4 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Remember, tailgating isn’t fun unless you’re full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”